Flavored Frozen Beverage Dispenser

ABSTRACT

Embodiments of the invention may provide a frozen beverage dispenser capable of dispensing multiple frozen beverage flavors.

CROSS-REFERENCE TO RELATED APPLICATIONS

This patent application claims priority to U.S. Patent Application Ser.No. 61/792,260, Attorney Docket No. 60428.0012USP1, filed Mar. 15, 2013,entitled “Flavored Frozen Beverage Dispenser,” of which the disclosureis incorporated herein, in its entirety, by reference.

BACKGROUND

Traditional frozen beverage dispensers have been limited to dispensingone or two frozen beverage flavors. A need exists to provide frozenbeverage dispensers having the capability to dispense several differentfrozen beverage flavors while still adhering to, for example, spatialconstraints.

RELATED APPLICATIONS

Commonly owned U.S. patents and patent application Publications include:

U.S. Patent Application Publication No. 2007/0271944, titled “ReducedCalorie Frozen Beverage”;

U.S. Patent Application Publication No. 2003/0224095, titled“Non-Caloric Frozen Carbonated Beverage”;

U.S. Pat. No. 7,870,749, titled “Beverage Dispensing Apparatus andMethod for Beverage Dispensing”;

U.S. Patent Application Publication No. 2007/0205220, titled “JuiceDispensing System”;

U.S. Patent Application Publication No. 2007/0267441, titled “Dispenserfor Beverages Including Juices”;

U.S. Patent Application Publication No. 2009/0014464, titled“Clean-In-Place System for Beverage Dispensers”;

U.S. Patent Application Publication No. 2012/0228328, titled “Dispenserfor Beverages Having a Rotary Micro-Ingredient Combination Chamber”; and

U.S. Patent Application Publication No. 2012/0230148, titled “Dispenserfor Beverages Having an Ingredient Mixing Module”.

Each of the above referenced patent application Publications and patentsis incorporated by reference, in its entirety, into this disclosure.

BRIEF DESCRIPTION OF THE DRAWINGS

The accompanying drawings, which are incorporated in and constitute apart of this disclosure, illustrate various embodiments of the presentinvention. They may not be drawn to scale. In the drawings:

FIG. 1 illustrates one embodiment of a frozen beverage dispenser,

FIG. 2 illustrates another embodiment of the frozen beverage dispenser,

FIGS. 3 a-3 d illustrate embodiments of a mixing chamber for the frozenbeverage dispenser, and

FIGS. 4 a-4 c illustrate other embodiments of a mixing chamber for thefrozen beverage dispenser.

DETAILED DESCRIPTION

The following detailed description refers to the accompanying drawings.Wherever possible, the same reference numbers are used in the drawingsand the following description to refer to the same or similar elements.While embodiments of the invention may be described, modifications,adaptations, and other implementations are possible. For example,substitutions, additions, or modifications may be made to the elementsillustrated in the drawings, and the methods described herein may bemodified by substituting, reordering, or adding stages to the disclosedmethods. Accordingly, the following detailed description does not limitthe invention. Instead, the proper scope of the invention is defined bythe appended claims.

Embodiments of the invention may provide a frozen beverage dispensercapable of dispensing multiple frozen beverage flavors. FIG. 1illustrates one embodiment of a frozen beverage dispenser 100. Frozenbeverage dispenser 100 may comprise a frozen carbonated or un-carbonatedbeverage (FB) barrel 105 for producing and storing a frozen slush orslurry. FB barrel 105 will be described in greater detail withreferences to FIG. 2-3 a. In various embodiments of the invention, thefrozen slush may comprise an unflavored or flavorless slush base (i.e.“white paint”). In order to flavor the frozen slush, micro-ingredientsand/or macro-ingredients may be mixed in with the frozen slush.

Mixing may occur in a mixing chamber 110 of frozen beverage dispenser100. Consistent with embodiments of the invention, mixing chamber 110may comprise, but not be limited to, a macro-ingredient component 115and a micro-ingredient component 120. The macro-ingredient component 115may include one or more macro-ingredient cartridges installed therein,each of the cartridges may include a different macro-ingredient. In someembodiments, two or more macro-ingredient cartridges may include thesame macro-ingredient. In some embodiments, the macro-ingredientcomponent 115 may receive a macro-ingredient pumped through a line orotherwise delivered to the macro-ingredient component 115 from anexternal source. Similarly, the micro-ingredient component 120 mayinclude one or more micro-ingredient cartridges installed therein, eachof the cartridges may include a different micro-ingredient. In someembodiments, two or more micro-ingredient cartridges may include thesame micro-ingredient. In some embodiments, the micro-ingredientcomponent 120 may receive a micro-ingredient pumped through a line orotherwise delivered to the micro-ingredient component 120 from anexternal source. Macro-ingredients from macro-ingredient component 115and micro-ingredients from micro-ingredient component 120 may be mixedinto the frozen slush by mixer 125. In certain embodiments, mixer 125may comprise a brushless mixer. However, other mixers may be used.Mixing chamber 125 may be operated by a computing device to producespecified mixtures of frozen slush, macro-ingredients, and/ormicro-ingredients. In some embodiments, only micro-ingredients may beadded to the frozen slush.

Commonly owned U.S. Patent Application Publication No. 2012/0228328,titled “Dispenser for Beverages Having a Rotary Micro-IngredientCombination Chamber,” and U.S. Patent Application Publication No.2012/0230148, titled “Dispenser for Beverages Having an IngredientMixing Module,” may disclose mixing, dispensing, and draining methods,systems, and mechanisms that may be adapted into various embodiments ofthe present invention. Mixing chamber 110 will be described in greaterdetail with reference to FIGS. 3 a-4 d.

Once the frozen slush is mixed in with macro-ingredients and/ormicro-ingredients to, for example, flavor the frozen slush, the flavoredslush may be dispensed from dispensing chamber 130. Even after havingdispensed the flavored slush, mixer 125 may still contain residue of theflavored slush. The residue may cause “flavor-carryover” for anysubsequent mixtures made by mixer 125. Accordingly, there this residuemay be removed from mixer 125 prior to mixing subsequent frozen slushflavors.

Embodiments of the invention may remove the residue by flushing mixer125 with water, agitating mixer 125, and then using a flush diverter todivert the flushed water to a drain. Commonly owned U.S. Pat. No.7,87,749, titled “Beverage Dispensing Apparatus and Method for BeverageDispensing,” U.S. Patent Application Publication No. 2007/0205220,titled “Juice Dispensing System,” U.S. Patent Application PublicationNo. 2007/0267441, titled “Dispenser for Beverages Including Juices,” andU.S. Patent Application Publication No. 2009/0014464, titled“Clean-In-Place System for Beverage Dispensers,” may disclose mixing,dispensing, and draining methods, systems, and mechanisms that may beadapted into various embodiments of the present invention.

Still consistent with embodiments of the invention, the residue may beremoved by running, for a brief period of time, the un-flavored slushbase through the mixer 125 without mixing any additionalmacro-ingredients or micro-ingredients. Mixer 125 may be agitated whenthe un-flavored slush base is received and then it may dispense theslush into, for example, dispensing chamber 130. In this way, theun-flavored slush base serves to flush the residue out of mixer 125.

Embodiments of the present invention may further comprise gatewaycompartment 135. Gateway compartment 135 may serve to channel drainagefrom the flush diverter to an external system. Moreover, gatewaycompartment 135 may also channel raw material for producing the frozenslush, macro-ingredients, and micro-ingredients from an external storageto FB barrel 105, macro-ingredient component 115, and micro-ingredientcomponent 120, respectively. In this way, the ingredients needed toproduce a frozen slush beverage may be fed into frozen beveragedispenser 100 from a remote location.

FIG. 2 illustrates a front-view of an embodiment of frozen beveragedispenser 100. Consistent embodiments of the invention, frozen beveragedispenser 100 may comprise a touch screen computing device 205. In someembodiments, other forms of user interfaces may be substituted for thetouch screen computing device 205. Touch screen computing device 205 mayprovide frozen beverage flavor selections. When a selection of aflavored frozen beverage is received, touch screen computing device 205may signal the computing device of mixing chamber 110 with theselection. In various embodiments, the computing device of mixingchamber 110 and the touch screen computing device may be combined into asingle computing device. Mixing chamber 110 may then be operated toproduce the mixture specified for the selected frozen beverage type.

In this embodiment, the touch screen computing device 205 includes oneor more processing units and computer readable media. Computer readablemedia includes physical memory such as volatile memory (such as RAM),non-volatile memory (such as ROM, flash memory, etc.) or somecombination thereof. Additionally, the computing device can include massstorage (removable and/or non-removable) such as a magnetic or opticaldisks or tape. An operating system, such as Linux or Windows, and one ormore application programs can be stored on the mass storage device. Thecomputing devices can include input devices (such as a touch screen, ora keyboard and mouse) and output devices (such as a monitor andprinter).

For example, the touch screen computing device 205 can be programmed toreceive input from the user. Based upon that input, the touch screencomputing device 205 is programmed to execute instructions stored on thecomputer readable media to control the frozen beverage dispenser 100 tomake the desired frozen beverage selected by the user, as describedherein.

Frozen beverage dispenser 100 may further comprise a first glass window210 and a second glass window 215. As illustrated in FIG. 2, certainembodiments of the invention may comprise more than one FB barrel. Glasswindows 210 and 215 may be included in frozen beverage dispenser 100 toexpose the different FB barrels. A FB barrel may be used to produce andstore frozen slush from raw materials. The raw materials may comprisewater and an additive. The additive may be mixed with the water to causea freezing point depression suitable to produce a desirable consistencyin the frozen slush.

Different additives may be used to produce the frozen slush. Forinstance, sugar or high fructose corn syrup (HFCS) may serve as anadditive. Alternatively, a low calorie sweetener may serve as anadditive. Consistent with embodiments of the invention, frozen beveragedispenser 100 comprise a first FB barrel having a frozen slush producedwith a first additive and a second FB barrel having a frozen slushproduced with a second additive. In some embodiments, the first FBbarrel may have a nutritive additive with a first caloric value perserving and the second FB barrel may have a non-nutritive orlow-nutritive additive with a zero caloric value or a lower caloricvalue than the first caloric value. Based on selections received bytouch screen computing device 205, a corresponding frozen slush may beproduced using the appropriate FB barrel. Commonly owned U.S. PatentApplication Publication No. 2007/0271944, titled “Reduced Calorie FrozenBeverage,” and U.S. Patent Application Publication No. 2003/0224095,titled “Non-Caloric Frozen Carbonated Beverage,” may disclose frozenslush production and storage methods, systems, and mechanisms that maybe adapted into various embodiments of the present invention.

Frozen beverage dispenser 100 may also comprise a third glass window220. Third glass window 220 may expose a portion of mixing chamber 110,such as, for example, mixer 125. In this way, an individual may observehis frozen beverage selection as it is mixed before and/or as it isdispensed through dispensing chamber 130.

FIG. 3 a illustrates an embodiment of mixing chamber 110. FIG. 3 billustrates an embodiment of mixing chamber 110 in a dispenseconfiguration. FIG. 3 c illustrates an embodiment of mixing chamber 110in a flush configuration. FIG. 3 d illustrates an embodiment of mixingchamber 110 in a recirculate configuration.

Referring to FIG. 3 a, FB barrel 105 may receive a water and additivemixture at, for example, room temperature. The interior surface of FBbarrel 105 may then be cooled. As the mixture interacts with the coolinterior surface of the FB barrel 105, it begins to cool and adhere tothe surface. A motorized auger may then scoop the cooled mixture fromthe interior surface of FB barrel 105 and push it towards the center ofFB barrel 105. In this way, the mixture is continuously cooled and mixedinto a frozen slush. Other means for producing the frozen slush may beimplemented, and the present invention is not limited to theaforementioned frozen slush production process.

The frozen slush produced by FB barrel 105 is passed to the mixer 125.As mentioned above, mixer 125 may be a brushless mixer similar to theones shown in FIG. 3 a. Mixer 125 may also receive ingredients frommacro-ingredient component 115 and micro ingredient component 120.Macro-ingredient component 120 may comprise, for example, variouscartridges including feeds of HFCS, juice, milk, yogurt, fruit puree,fruit pulp, fruits chunks, or various other textural elements. Themacro-ingredients may be concentrated ingredients having reconstitutionratios of about 3:1 to about 6:1 or higher. Any number ofmacro-ingredients may be added to mixer 125 from macro-ingredientcomponent 120.

Micro-ingredient component 120 may be used to flavor the frozen slush.The micro-ingredients may comprise, but not be limited to, for example,cartridges comprising a sweetener, various flavors, and alcohol. Fromthese cartridges, various micro-ingredients may be fed into a ceramicrotary micro-ingredient combination device 310, then subsequently entermixer 125.

Micro-ingredient component 120 may include cartridges for providing anynumber of ingredients including, but not limited to, sweetened beveragebases or beverage syrups, sweetened flavors or flavor syrups,unsweetened beverage bases, unsweetened beverage base components (suchas the acid, acid-degradable, and non-acid portions of a beverage base),unsweetened flavors, natural and artificial flavors, flavor additives,natural and artificial colors, nutritive or non-nutritive natural orartificial sweeteners, additives for controlling tartness (e.g., citricacid, potassium citrate, etc.), functional additives such as vitamins,minerals, or herbal extracts, nutraceuticals, or medicaments. Thebeverage micro-ingredients may have reconstitution ratios from about10:1, 20:1, 30:1, or higher with many having reconstitution ratios of50:1 to 300:1. The viscosities of the ingredients may range from about 1to about 100 centipoise.

As mentioned above, the frozen slush may be an un-flavored slush base.By adding the mixed micro-ingredients and macro-ingredients (as derivedfrom a selection received at touch screen computing device 205), theotherwise un-flavored slush base may acquire a flavor and texture.

Once the mixed micro-ingredients and/or macro-ingredients are added tothe frozen slush, the now flavored frozen slush may be dispensed asillustrated in FIG. 3 b via dispensing chamber 130. The residue in mixer125, leftover from the mixture, may be flushed with an input of waterand drained via flush diverter 315 as illustrated in FIG. 3 c. Flushdiverter 315 may also be configured to flush slush that has meltedduring the mixing process. In this way, only frozen slush may bedispensed. In other embodiments of the invention, the residue may beflushed from mixer 125 by running the unmixed frozen slush through mixer125 for a brief period of time after each dispense. In this way, theresidue may be mixed with the frozen slush and subsequently dispensed,thereby cleansing mixer 125 of the residue.

FIG. 4 a illustrates another embodiment of mixing chamber 125. Mixingchamber 125 may comprise open trough auger driven mixer 125 receivingfeed from FB barrel 105, macro-ingredients component 115, andmicro-ingredients component 120. Mixer 125 may be driven by a motor 405.The mixer 125 may be inclined to ensure a thorough mixture of the frozenslush, macro-ingredients and/or micro-ingredients, as the auger rotatesto propagate the mixture up through mixer 125. Eventually, the mixtureis forced out of mixer 125 and into a funnel 420 leading to dispensingchamber 130. The residue of the mixture may be cleared by spraying waterfrom nozzle 410. The water may run down the mixer and be drained througha drainage tubing 415. Slush that has melted during the mixing processmay also be drained through drainage tubing 415 so as not to bedispensed. In this way, only frozen slush may be dispensed. FIGS. 4 band 4 c illustrate different embodiments that may be used for the baseof the mixer 125. In each of FIGS. 4 b and 4 c, there is a trough at thebottom of the mixing chamber 125 within which the auger is placed.Having a trough at the bottom of the mixing chamber promotes delivery ofall of the ingredients to the auger and also promotes thorough mixing ofthe ingredients together. In some embodiments, the cross-section of themixing chamber 125 may simply be a regular circle or oval.

We claim:
 1. A method comprising: receiving a frozen slush in a mixingarea; receiving at least one ingredient in the mixing area; mixing thefrozen slush with the at least one ingredient into a mixture; dispensingthe mixture out of the mixing area; and flushing the mixing area.
 2. Themethod of claim 1, wherein flushing the mixing area comprises: flushingthe mixing area with water from a nozzle configured to spray water intothe mixing area; agitating the mixing area once the water is sprayedinto the mixing area; and draining the water out of the mixing area. 3.The method of claim 2, wherein draining the water comprises draining thewater through a flush diverter coupled to the mixing area.
 4. The methodof claim 1, wherein flushing the mixing area comprises running an amountof unmixed frozen slush through the mixing area to flush the mixingarea.
 5. The method of claim 1, wherein receiving the frozen slush inthe mixing area comprises receiving the frozen slush from a frozenbeverage barrel located remotely from the mixing area.
 6. The method ofclaim 1, wherein receiving the at least one ingredient in the mixingarea comprises a computing device determining when to add the at leastone ingredient to the mixing area.
 7. The method of claim 6, whereindetermining, by the computing device, when to add the at least oneingredient to the mixing area comprises receiving a selection of aflavor at the computing device.
 8. The method of claim 1, wherein mixingthe frozen slush and the at least one ingredient into the mixturecomprises mixing with one of the following: a brushless mixer and mixingwith an open trough inclined mixer.
 9. The method of claim 1, whereinthe at least one ingredient includes one or more micro-ingredientsand/or macro-ingredients.
 10. A method comprising: receiving a frozenbeverage base into a mixer; adding at least one micro-ingredient intothe mixer; mixing the frozen beverage base with the at least onemicro-ingredient into a mixture; removing the mixture from the mixer;and flushing the mixer by performing at least one of the following:flushing the mixer with water and subsequently draining the water, andrunning an amount of unmixed frozen beverage base through the mixer. 11.The method of claim 10, wherein adding the at least one micro-ingredientcomprises adding at least one of the following: a flavor, an alcohol,and a sweetener to the mixer.
 12. The method of claim 10, furthercomprising adding a macro-ingredient into the mixer, themacro-ingredient comprising at least one of the following: juice, milk,yogurt, fruit puree, fruit pulp, and fruits chunks.
 13. The method ofclaim 12, wherein mixing the frozen beverage base with the at least onemicro-ingredient further comprises mixing the frozen beverage base withthe at least one macro-ingredient.
 14. The method of claim 10, whereinreceiving the frozen beverage base in the mixer comprises receiving thefrozen beverage base from a frozen beverage barrel located remotely fromthe mixer.
 15. The method of claim 1, wherein adding the at least onemicro-ingredient in the mixer comprises a first computing devicedetermining when to add the at least one micro-ingredient to the mixer.16. The method of claim 15, wherein determining, by the computingdevice, when to add the at least one micro-ingredient to the mixercomprises receiving a selection of a flavored beverage at a secondcomputing device.
 17. A system comprising: a barrel for producing andstoring a frozen slush; a mixer; at least one ingredient component foradding at least one ingredient to the mixer; a dispenser for dispensinga mixed frozen slush; and a flush diverter for draining at least one ofthe following: melted slush and water.
 18. The system of claim 17,further comprising a computing device configured to perform at least oneof the following: receive a selection of a frozen slush beverage,determine when to add the at least one ingredient to the mixer based onthe selection, operate the mixer to mix the at least one ingredient withthe frozen slush to form the selected frozen slush beverage, dispensethe frozen slush beverage, and flush the mixer with water afterdispensing the frozen slush beverage, wherein the water is drained outof the mixer by the flush diverter.
 19. The system of claim 18, whereinthe computing device being configured to flush the mixer with waterafter dispensing the frozen slush beverage comprises the computingdevice being configured to agitate the mixer prior to the flushing thewater.
 20. The system of claim 17, further comprising a computing deviceconfigured to perform at least one of the following: receive a selectionof a frozen slush beverage, determine when to add the at least oneingredient to the mixer based on the selection, operate the mixer to mixthe at least one ingredient with the frozen slush to form the selectedfrozen slush beverage, dispense the frozen slush beverage, and run theunmixed frozen slush through the mixer for a brief period of time toflush the mixer.